Jacques Gastreaux Posted May 30, 2006 Share Posted May 30, 2006 Dinner for two: Link to comment Share on other sites More sharing options...
silentbob Posted May 30, 2006 Share Posted May 30, 2006 Chicken tenders -- slices of breast meat dipped in a batter (mixed 1 c mayo, chicken makhani spice mix, and water until consistency of heavy cream), dredged in panko, baked at 350 on cookie sheet for 20 minutes. A far cry from real fried chicken, but I was sick all weekend and needed something very quick and easy. Link to comment Share on other sites More sharing options...
hillvalley Posted May 31, 2006 Share Posted May 31, 2006 Last night: crab fest with the hillvalley family. They were tiny but delicious! We're purist; nothing but crabs, plain potato chips and cold beer. Tonight: mozzerella(sp?) and proscuitto on an herb salad with lavendar vinegar dressing, strawberries drizzled with balsamic glaze. Late night snack will be a slice of blueberry tart from market on Sunday. Link to comment Share on other sites More sharing options...
jm chen Posted May 31, 2006 Share Posted May 31, 2006 Something you might see soon in the Wash Post. Something with... coconut? Link to comment Share on other sites More sharing options...
Sthitch Posted May 31, 2006 Share Posted May 31, 2006 Pulled pork sandwiches topped with crispy-spicy onion straw and served with mustard potato salad. Link to comment Share on other sites More sharing options...
MBK Posted May 31, 2006 Share Posted May 31, 2006 While deep in the heart of Texas, our kitchen turned out a couple of tasty dinners... Sunday night: Brisket Smashed potatoes Baked beans Coleslaw Charoset (don't ask why my friends wanted charoset... it not being Passover and all... good thing my cousins had some extra Manischewitz sitting around) Berries and cream Monday night: Smoked turkey Creamed corn Green beans Coleslaw Cornbread Sweet tea Blueberry pie (made with berries we'd picked that morning) Link to comment Share on other sites More sharing options...
babka Posted June 1, 2006 Share Posted June 1, 2006 hothouse or no, I don't care: Season's first tomatoes! Link to comment Share on other sites More sharing options...
Meaghan Posted June 1, 2006 Share Posted June 1, 2006 Pulled pork sandwiches topped with crispy-spicy onion straw and served with mustard potato salad. Did you drink the 1+1=3 Cabernet Sauvignon Rose with that? Sounds yummy! Link to comment Share on other sites More sharing options...
Jonathan Posted June 1, 2006 Share Posted June 1, 2006 i had pulled pork and cole slaw too. Link to comment Share on other sites More sharing options...
DLB Posted June 4, 2006 Share Posted June 4, 2006 Tonight more food from the Bouchon cookbook. We started with the Dungeness Crab Salad, with Citrus Vinaigrette. I used back-fin crabmeat from Whole Foods and arugla from the farmers market it was served with toasted brioche. Very good stuff here. The main course was Sole Meuniere, I could not find Sole today, so I uesed some very nice Fluke Flounder from Black Salt. At the moment this is my favorite cookbook Link to comment Share on other sites More sharing options...
ScotteeM Posted June 4, 2006 Share Posted June 4, 2006 Last night: batter-fried squash blossoms Traugott's Sauteed Soft-Shelled Crabs sauteed fava beans, baby carrots, and baby pattypan squash squash blossom risotto The crabs were from Wegmans: big, juicy, live when sold, $3.99 each. The recipe was from Whitey Schmidt's Crabbiest cookbook. Link to comment Share on other sites More sharing options...
DLB Posted June 5, 2006 Share Posted June 5, 2006 Tonight: Market Greens with Goat Cheese and Walnuts Roast Chicken and Flageolets with garlic confit Blueberry and Strawberry Shortcake with cardamon Link to comment Share on other sites More sharing options...
mdt Posted June 5, 2006 Share Posted June 5, 2006 Tonight:Market Greens with Goat Cheese and Walnuts Roast Chicken and Flageolets with garlic confit Blueberry and Strawberry Shortcake with cardamon Focus man, focus. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 7, 2006 Share Posted June 7, 2006 Ravioli di Carciofi al Profumo di Timo (Linguria) Pollo con Finocchio, Olive e Vino Biano (Sardinia) Patata Sfondato colla Forchetta Rioja Melone d'Atene (Leeks were pureed with artichokes for the filling of the pasta that were, in turn, sauced with crushed pinenuts colored lightly in butter with fresh thyme.) Link to comment Share on other sites More sharing options...
ol_ironstomach Posted June 7, 2006 Share Posted June 7, 2006 Focus man, focus. Might I suggest a little downconverting too? Those photos would render fine and be considerably more pleasant to download at half the dimensions and one-tenth the filesize. Link to comment Share on other sites More sharing options...
giant shrimp Posted June 7, 2006 Share Posted June 7, 2006 sauteed mushrooms, baby spinach and young sweet onion toigo bourbon peaches, strawberries and blue ridge dairy honey yogurt another recipe from deborah madison, her farmers market book, which calls for hedgehog mushrooms. i couldn't find those so i used an assortment from the mushroom stand at the dupont freshfarm market. i don't know what you call them, but half of them were mushrooms that look like pegs, or diminutive champagne corks, or something that might make you feel slightly queasy as you slice through them, a la that magical moment from "realm of the senses." i cut only the larger ones in half. anyway, they provide more than a hint of cherries. this meal is fast, a few minutes in olive oil for the onions, five or so for the mushrooms and a couple of flash batches of the spinach. considering their expense, you have to be in the mood to try exotic mushrooms. this recipe might just put you there. (appetizer: walking home via tenleytown i came across some mulberry trees. until reading a couple of posts by zora margolis, whose knowledge of foraging from local parklands is formidable, i have all my life thought these were best left for the birds. the berries from a low-hanging limb were ripe and extremely sweet to the point of tasting flat, though some still retained their tartness. the seeds are quite tender though get caught between your teeth, and even if you are careful to prevent yourself from staining a white shirt, you will still wind up with purple fingers.) Link to comment Share on other sites More sharing options...
zoramargolis Posted June 7, 2006 Share Posted June 7, 2006 [quote name='giant shrimp' date='Jun 7 2006, 11:11 AM' post='40157 (appetizer: walking home via tenleytown i came across some mulberry trees. until reading a couple of posts by zora margolis, whose knowledge of foraging from local parklands is formidable, i have all my life thought these were best left for the birds. the berries from a low-hanging limb were ripe and extremely sweet to the point of tasting flat, though some still retained their tartness. the seeds are quite tender though get caught between your teeth, and even if you are careful to prevent yourself from staining a white shirt, you will still wind up with purple fingers.) I never remember to take plastic gloves with me to the park, so I am still trying to scrub under my nails to remove the blackish-purple residue from mulberry picking. Small price to pay, though. When I see those fat, shiny, luscious berries hanging there, I am unable to stop myself from picking as many as I can. It's a true addiction, I'm afraid. Whenever I make things with lots of seed-y berries like mulberries, blackberries, etc, like coulis or sorbet or preserves, I puree them and strain out as many seeds as I can, which are a real nuisance to eat. And mulberries don't seem to have a whole lot of flavor raw. I find that, similar to blackberries and black raspberries, they have much more depth of flavor when they are cooked. You might try throwing a few mulberries into some pancake batter if you don't want to get into a big project involving pureeing and straining. The griddle cooks the berries and improves the flavor, and there aren't enough seeds to be a problem. Oh, and almost all ripe berries require a bit of lemon juice for balance, if they are very sweet. Link to comment Share on other sites More sharing options...
DLB Posted June 7, 2006 Share Posted June 7, 2006 Might I suggest a little downconverting too? Those photos would render fine and be considerably more pleasant to download at half the dimensions and one-tenth the filesize. Is this a photo lesson? Link to comment Share on other sites More sharing options...
giant shrimp Posted June 7, 2006 Share Posted June 7, 2006 Is this a photo lesson? the photos look a little too saucy to me. Link to comment Share on other sites More sharing options...
DLB Posted June 7, 2006 Share Posted June 7, 2006 the photos look a little too saucy to me. Saucy? That's a new one Link to comment Share on other sites More sharing options...
ol_ironstomach Posted June 8, 2006 Share Posted June 8, 2006 Is this a photo lesson? More like netiquette; neither storage nor bandwidth are free, and a little consideration makes for a better experience for your fellow netizens. Please PM responses if any directly to me, as this is off-track from dinner. Link to comment Share on other sites More sharing options...
DLB Posted June 8, 2006 Share Posted June 8, 2006 More like netiquette; neither storage nor bandwidth are free, and a little consideration makes for a better experience for your fellow netizens. Please PM responses if any directly to me, as this is off-track from dinner. Did you think to PM before posting this? You got this off subject not me. There are so many " Know it alls" on this board! Link to comment Share on other sites More sharing options...
mdt Posted June 8, 2006 Share Posted June 8, 2006 Did you think to PM before posting this? You got this off subject not me. There are so many " Know it alls" on this board! I think his note was also to inform, and heaven forbid, teach others how to be a little more polite on the net. Have a glass of wine and relax. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 10, 2006 Share Posted June 10, 2006 Dinner for visiting cousins from Canada, who love Mexican food: Guacamole and chips Jicama sprinkled with lime juice and ancho chile powder Pico de gallo Watermelon-papaya gazpacho demitasse Chiles rellenos stuffed with crabmeat with mole verde and crema Mexicana 2005 Turkey Flat Rosé Barbacoa de Cabrito-- boneless shoulder of young goat, marinated in citrus-chile adobo, wrapped with avocado leaves in banana leaf, and steamed for three hours Frijoles refritos Saffron rice Homemade tortillas 2004 Tait, the Ballbuster (75% shiraz, balance cabernet and merlot) Key lime pie 2004 Peller Estates Vidal Ice Wine (gift from the Canadian cousins--wow, was this delicious!) Link to comment Share on other sites More sharing options...
ScotteeM Posted June 11, 2006 Share Posted June 11, 2006 Loin lamb chops, marinated in maple syrup and soy sauce and grilled rare. Grilled asparagus topped with shaved parmesan and lemon zest. Rombi pasta with browned butter, pine nuts, buttercup squash, sage, onion, arugula and sage. Link to comment Share on other sites More sharing options...
legant Posted June 11, 2006 Share Posted June 11, 2006 Slightly off topic--Does anyone have the current issue of Saveur? (I left my issue on the plane. ) There is a chicken dish, resting on (I think) a bed of fried onions or shallots. I want to say it was some sort of Asian recipe. Can someone tell me the name of the dish? I can then research it on Saveur's web site. Link to comment Share on other sites More sharing options...
zoramargolis Posted June 11, 2006 Share Posted June 11, 2006 Slightly off topic--Does anyone have the current issue of Saveur? (I left my issue on the plane. ) There is a chicken dish, resting on (I think) a bed of fried onions or shallots. I want to say it was some sort of Asian recipe. Can someone tell me the name of the dish? I can then research it on Saveur's web site. Is it perhaps Sali Chicken (chicken stew with potato sticks, on page 18)? It seems to be the only chicken dish photographed with the chicken sitting on a bed of something. And it does have ginger and garam masala in the recipe. While I'm here-- we are having a forager's meal tonight, from my gleanings in Battery Kemble Park yesterday: Cream of oyster mushroom and lamb's quarters soup Queen Anne cherry clafouti-- I found a tree, which appears to be a volunteer of many years' growth, absolutely LOADED with ripe cherries. OMG, I went berserk. My husband had to drag me away, or I would still be there picking... Link to comment Share on other sites More sharing options...
jm chen Posted June 13, 2006 Share Posted June 13, 2006 Ah, rapture. Leftover suckling pig from Komi. Served with a thrown-together pantry panzanella -- who knew English muffins made perfectly good croutons? -- and long-cooked green beans in bacon to echo the pigginess. Link to comment Share on other sites More sharing options...
mattkantor Posted June 14, 2006 Share Posted June 14, 2006 Cheese, Pate, Olives, spanish Chickpea salad Seared Scallops with Lemon Butter Lamb shank Tagine, Farro, Dried Fruits Belgian Endive Parfait, Candied Orange, White Chocolate-Cayenne Sauce We was hungry! (Thanks to Mr Tweaked for provisions, wine and excellent seafood cooking). Link to comment Share on other sites More sharing options...
cjsadler Posted June 16, 2006 Share Posted June 16, 2006 Some tapas on the rooftop deck of my building: Lamb and mint meatballs with tomato-white wine sauce Cauliflower gratin with almond-manchego sauce Link to comment Share on other sites More sharing options...
goldenticket Posted June 18, 2006 Share Posted June 18, 2006 A tomato trifle of sorts - fresh cluster tomatoes from Toigo at Del Ray Farmers Market, layered with fresh Burrata from Cheestique, garnished with chiffonnade of basil, salt, fresh ground pepper, and a drizzle of olive oil. The juicy goo left in the bowl was sopped up with some Italian bread from Caboose Bakery. Yum! Link to comment Share on other sites More sharing options...
Al Dente Posted June 18, 2006 Share Posted June 18, 2006 Went to both Lidia and Mario for dinner tonight. Her pasta with broccoli rabe, anchovy, red pepper flakes and plenty of garlic was amazing-- especially since we couldn't find rabe at Eastern Market and substituted some greens from the Greens Lady. Mario contributed with his saltimbocca Roman style. I made it look just like the picture in the cookbook. Link to comment Share on other sites More sharing options...
MBK Posted June 19, 2006 Share Posted June 19, 2006 Baguette with Chateau d'Estoublon olive oil (a gift from a friend who was recently in Provence) and nicoise olives Snap peas with mint Cranberry-walnut couscous Salmon with mint, cilantro and basil White peaches and raspberries over vanilla yogurt To drink, a 1998 Sybille Kuntz Riesling. Yum! I love summer at the Dupont market! Link to comment Share on other sites More sharing options...
Xochitl10 Posted June 22, 2006 Share Posted June 22, 2006 Old Pals -- equal parts bourbon (or in this instance of tribute, Early Times), Campari, and dry vermouth, up with an orange wheel Grilled flank steak Steamed green beans tossed with sea salt and white pepper Roasted red potatoes coated with EVOO, garlic, rosemary, and sea salt Link to comment Share on other sites More sharing options...
JPW Posted June 22, 2006 Author Share Posted June 22, 2006 "Clean out the fridge" calzone -- tomato sauce, mozzarella, sopressetta, and spinach added at the table. Harpoon IPA Link to comment Share on other sites More sharing options...
Al Dente Posted June 22, 2006 Share Posted June 22, 2006 Cheeses and bread from Cowgirl. Then cooked up some linguine and shrimp with an improvised sauce of garlic, leek, fresh tomatoes, EVOO and a little white wine. Pan fried a soft shell crab to have on the side. Talked my wife into eating 1/2 of one small crispy leg joint-- baby steps, baby steps... Link to comment Share on other sites More sharing options...
Heather Posted June 23, 2006 Share Posted June 23, 2006 Last night: arugula salad with grilled chicken and lemon vinaigrette Tonight: Ensalada de cachelos y atun, from Penenlope Casas' Tapas (made of course with local potatoes), green salad, bread, humboldt fog, rose to drink Link to comment Share on other sites More sharing options...
DanCole42 Posted June 25, 2006 Share Posted June 25, 2006 Pizza tonight. I'm trying the cold ferment method on my dough and I'll be cooking on a pizza stone on my grill. I know I shouldn't be trying two new things at once, but that's just the kind of crazed rebel cook I am. The various pies are: 1) A pizza version of my flank steak with blistered serranos and tequila-lime sauce tacos (plus homemade guac!) 2) Pizza margherita w/ buffalo mozz from Cheesetique 3) The requisite plain cheese 4) Italian sausage & ricotta with sundried tomato pesto in place of tomato sauce 5) A veggie lovers with red and yellow peppers, carmelized onions, spinach, some kind of mushroom, and (if my annoyingly picky guests will allow me) goat cheese* 6) Spicy vodka-tomato cream sauce with shrimp and sausage *Seriously, one guest always told me they hated goat cheese because it tastes like plastic. So to teach them a lesson, I made them eat my remote laser surface thermometer. Now they just say EVERYTHING tastes like plastic. True story. Link to comment Share on other sites More sharing options...
Heather Posted June 25, 2006 Share Posted June 25, 2006 cornmeal crusted fried catfish with homemade tartar sauce buttermilk biscuits sweet corn with butter herb salad lemonade ice cream with strawberries fopr dessert Link to comment Share on other sites More sharing options...
DanCole42 Posted June 25, 2006 Share Posted June 25, 2006 cornmeal crusted fried catfish with homemade tartar saucebuttermilk biscuits sweet corn with butter herb salad lemonade ice cream with strawberries fopr dessert You left out the most important part! What kind of ice cream? Link to comment Share on other sites More sharing options...
Heather Posted June 25, 2006 Share Posted June 25, 2006 You left out the most important part! What kind of ice cream? Unfortunately not homemade. No time. Purchased vanilla gelato, with raspberries instead of strawberries, because they looked and tasted better. Link to comment Share on other sites More sharing options...
hillvalley Posted June 26, 2006 Share Posted June 26, 2006 I love this time of year!!!!! A vegetable dinner with my bounty from two days of market shopping..... Salsa and chips to munch on while I prepared the rest of dinner Fava puree with truffle salt, ev olive oil and parmesean Roasted squash blossom that were still attached to their baby squash, stuffed with a goat cheese, fava bean, herbs and truffle salt and topped with parmesean cheese Blueberries and raspberries on top of a snickerdoodle cookie and topped with whipped cream. Pomegranate Izze All of the veggies and fruit used for dinner came from New Morning Farm, the Mt. Pleasant Market or Dupont Market. Link to comment Share on other sites More sharing options...
DanCole42 Posted June 26, 2006 Share Posted June 26, 2006 herbs and truffle salt and topped with parmesean cheeseJust bought some truffle salt from Cheesetique. I could put that stuff on everything. Or smell it all day. Either one is good. Link to comment Share on other sites More sharing options...
jm chen Posted June 26, 2006 Share Posted June 26, 2006 Made pork vindaloo from The Best Recipes in the World last night. Delicious? Yes. Vindaloo? Not like any I've ever had. Sauce, even after reducing by half, was still much thinner and subtly flavored than expected. Maybe it needed some ghee. Link to comment Share on other sites More sharing options...
Anna Blume Posted June 26, 2006 Share Posted June 26, 2006 I love this time of year!!!!! A vegetable dinner with my bounty from two days of market shopping.....Roasted squash blossom that were still attached to their baby squash, stuffed with a goat cheese, fava bean, herbs and truffle salt and topped with parmesean cheese All of the veggies and fruit used for dinner came from New Morning Farm, the Mt. Pleasant Market or Dupont Market. Source of these squash blossoms? Mt. Pleasant? Sounds fabulous! I am not sure I have ever seen them sold this way in D.C. before. Link to comment Share on other sites More sharing options...
hillvalley Posted June 28, 2006 Share Posted June 28, 2006 Source of these squash blossoms? Mt. Pleasant? Sounds fabulous! I am not sure I have ever seen them sold this way in D.C. before. The squash blossoms were from New Morning Farm. They also had the blossoms available with out the squash attached. Link to comment Share on other sites More sharing options...
Heather Posted June 28, 2006 Share Posted June 28, 2006 easy-peasy summer meal: grilled smoked sausage homemade vidalia onion relish corn bread tomato, cucumber, and vidalia onion salad ice cream cones for dessert Link to comment Share on other sites More sharing options...
cjsadler Posted July 1, 2006 Share Posted July 1, 2006 Fava bean pesto bruschetta Fig-walnut ravioli with gorgonzola sauce Domaine Dirler Riesling (good stuff) Pork loin with smashed red bliss potatoes, marsala-mushroom sauce and broccoli Saintsbury Rose of Pinot Noir Cupcakes Link to comment Share on other sites More sharing options...
Heather Posted July 4, 2006 Share Posted July 4, 2006 Grilled strip steaks grilled corn on the cob grilled veggie skewers fruit salad green salad with homemade buttermilk dressing blueberry cobbler strawberry shortcake Link to comment Share on other sites More sharing options...
zoramargolis Posted July 4, 2006 Share Posted July 4, 2006 Charcoal-grilled shrimp skewers Lemon aioli (WAY too much garlic ) White bean salad 2004 Pazo Senõrans Albarinõ Rustic apricot tart with vanilla ice cream Link to comment Share on other sites More sharing options...
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